Crispy Orange Cauliflower with Asparagus

Crispy Orange Cauliflower with Asparagus
serves 3

Orange sauce:
2 large oranges,  juice from both, zest from 1
2 tbl water
2 tbl gf tamari
2 tbl rice vinegar
2 tbl minced green onions (white and light green parts, save the dark green for garnish)
1 tbl organic light brown sugar
1 tbl cornstarch
2 garlic cloves
salt, to taste

Combine everything in a blender and blend until smooth.
In a small pot, bring to a boil then reduce to a low simmer and cook for 3-5 minutes until thick.  Keep warm over very low heat, stirring occasionally so the bottom of the pan doesn't burn.

Cauliflower Batter
1/2 cup water
1/3 cup cornstarch
1/4 cup brown rice flour
1 tbl ground flax
1 tsp salt
1 small head cauliflower,  cut into medium sized florets
1/2 cup peanut oil
1 bunch asparagus, ends trimmed
2 tbl minced reserved green onions
1 tbl sesame seeds

Combine the water, cornstarch,  flour, flax and salt. Whisk into a smooth, thick better. Let sit for 5 minutes. Toss the cauliflower in the batter and coat completely.
Heat the oil in a large saute pan over medium high and pan fry the cauliflower until lightly browned and crispy.
Drain pieces on a paper towel. Pour out most of the oil, leaving a small amount to lightly saute the asparagus,  4-5 minutes.
Toss the cauliflower in the orange sauce and serve over asparagus.  Garnish with green onions and sesame seeds.

Chinese Beef & Broccoli

One Year Ago Today Potato and Corn Flautas with Red Pepper Tapenade
Two Years Ago Today Wild Mushroom & Spinach Manicotti with Arrabiata Sauce

Three Years Ago Today Shredded Seitan Soft Tacos

Crisp vegan beef strips and tender broccoli coated in chili, soy, sesame, garlic and fresh ginger. Serve this over rice or noodles and enjoy a better for you and better tasting version that your standard take out.

Beef and Broccoli
serves 3
1 head broccoli, cut into small florets
1 large carrot, 1/4" slices
3tbl water
2 tbl chili paste
2 tbl soy sauce
2 tbl organic light brown sugar
2 tbl rice wine vinegar
1 tbl toasted sesame oil
2 tsp cornstarch
2 tbl coconut or canola oil
16 oz frozen vegan beef strips, thawed
3 garlic cloves, minced
1/2" piece fresh ginger, minced


Bring a small pot of salted water to a boil. Add the broccoli and carrots and cook for 4 minutes. Drain and rinse under cold water to stop the cooking process. Drain and set aside.
Whisk the chili paste, soy, brown sugar, vinegar, sesame oil and cornstarch together in a bowl and set aside.
In a wok or non stick pan, add the coconut oil. Once the oil is hot, add the beef strips. Saute over medium heat until browned, about 7 minutes. Add the garlic, ginger and reserved vegetables. Cook 2 minutes more to toast the garlic then pour in the sauce.
Cook for 3-4 minutes over medium-low heat and allow the sauce to simmer.

Hoisin Eggplant with Tofu

I didn't realize how much I liked eggplant until I tried a Japanese eggplant over a traditional Italian eggplant. Japanese eggplants are thin and long and have a lot less water in them, making them tender and soft without being rubbery. A long, slow cooking process yields the best result in my opinion. In the end you will be left with a caramelized, naturally sweet piece of eggplant that is perfectly tender without being mush. If you can't find Japanese eggplants, simply substitute for one large Italian eggplant and definitely do not skip the salting process!
 
One Year Ago Today Walnut & Red Grape Power Salad with Maple Vinaigrette

Two Years Ago Today Pecan Pie Smoothie

Tender Japanese eggplant, bell peppers, sweet onion and herbs slowly caramelized with tofu then simmered in a hoisin-chile sauce. A perfect meal to serve over rice or quinoa or eat in a big bowl alone.

Hoisin Eggplant with Tofu
serves 4
2 japanese eggplants, unpeeled, large dice
sea salt
1lb extra firm tofu, drained and pressed, medium dice
4 tbl melted coconut or canola oil, divided
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 large sweet onion, halved, thinly sliced
4 garlic cloves, minced
1/2 cup tamari
1/3 cup hoisin sauce
1/4 cup water
2 tsp cornstarch
2 tsp sriracha or your favorite chili sauce
3 tbl cilantro, roughly chopped
12 mint leaves, roughly chopped
2 cups cooked jasmine rice

Once the eggplant is chopped, sprinkle it with 1 tsp of salt and set aside on paper towels for 10-15 minutes while you cut the remaining vegetables.
In a large non-stick saute pan, add 3 tbl of oil. Pat the eggplant dry and add the eggplant and tofu to the pan. Cook over medium-high heat for 15 minutes, stirring often.
Add all of the bell peppers, onion, garlic, 1/4 tsp salt and the remaining 1 tbl of oil and saute 10 minutes more until the peppers have softened.
In a small bowl combine the tamari, hoisin, water, cornstarch and sriracha. Whisk until the cornstarch has dissolved. Add to the vegetables and simmer for 15 minutes.
Add the cilantro and mint and serve over rice.

Asparagus Dumplings in Spring Onion Broth

Making your own wontons are easy and can be custom made to fit your palette. Once spring rears its head, I like to incorporate asparagus and onions into my diet. These asparagus dumplings still have a little crunch to them, making the silky onion broth a perfect companion.
 
One Year Ago Today Mock Tuna Cucumber Rolls
Two Years Ago Today Quinoa Vegetable Pineapple Boats


Fresh asparagus, ginger & tofu wrapped tightly in wonton wrappers and floating in a warm bowl of spring onion broth infused with scallions, more ginger and water chestnuts.

Spring Onion Broth
4 cups vegetable broth
2 bunches scallions, roughly chopped (3 tbl reserved for dumplings)
1" piece fresh ginger, roughly chopped
1 tsp tamari
salt, to taste
1-4oz can sliced water chestnuts, drained and rinsed

Combine the broth, scallions and ginger in a blender and blend until smooth. Strain into a medium sized pot and add the tamari. Bring to a boil, reduce to a simmer and cook for 20 minutes. Season with 1/2 tsp salt and add the water chestnuts.
Continue to simmer for 10 more minutes. Taste and season with salt if necessary.

Asparagus Dumplings
serves 2-3
2 tbl extra virgin olive oil
1 bunch asparagus, minced
3 tbl reserved chopped scallions
1 tbl fresh lemon zest
2 garlic cloves, minced
1 tsp fresh minced ginger
6oz firm, silken tofu, mashed
1 tbl tamari
1/4 tsp toasted sesame oil
1/4 tsp pepper flakes
salt and black pepper
15-20 wonton wrappers
3 tbl fresh basil, roughly torn
3 tbl fresh cilantro, roughly torn

Saute the asparagus and scallions in olive oil until just tender, 5 minutes. Add the lemon zest, garlic and ginger and toast. Add the tofu, tamari, toasted sesame oil and red pepper flakes. Cook together for 10 minutes over medium heat. Taste and season with salt and pepper.
Prepare a pot of boiling water.
Lay the wrappers on the counter top. Spoon a small mound of asparagus mixture into the center.
Dip your finger into a bowl of water and lightly wet the edges of the wonton wrappers. Fold up each wrapper into triangles, pressing the edges together to seal.
Once all of the wrappers are sealed, drop in the water and cook for 4 minutes.
Gently scoop out the wontons and serve in a bowl of onion broth. Garnish with fresh basil and cilantro.

Miso Soup with Homemade Shiitake Dashi

Now a days you can find miso soup sold in stores but nothing compares to the flavor of miso soup made with your very own dashi and a clever combination of miso pastes. A bowl of this soup with undoubtedly cure any ailments, any case of the Mondays and wash stress right out the door. My recipe is for a double batch because I love it so much but feel free to half the recipe.

While a well stocked grocery store and probably all natural foods stores will have these ingredients, I reccomend checking out the local Asian grocery store in your town to pick up your supplies. Not only will they have everything in one stop but they will be much MUCH cheaper than anywhere else.
To compare:
5 oz dried shiitake mushrooms at my Asian grocery was $2.89 but at my normal grocery store 1 oz of dried shiitake costs $5! It would have cost me $25 to make this broth!
A pound of dried seaweed cost me 99 cents, at the normal store, $4.
A pound of fried onions cost me 2.39, at the normal store, $12.
Not to mention the tofu is cheaper, fresh (meaning it is not sitting in water and only good for a few days)and already pressed for me.
It really pays to shop out of your comfort zone and check out a new store that has all the ingredients you need and so many more you will use in the future. FYI- coconut milk comes in 21oz cans for $1.49 but at the normal grocery store they come in 15oz cans for $3.69. Stock up people!

Rich, savory homemade dashi steeped with dried shiitake mushrooms and seaweed and ladled hot into bowls with tofu, scallions and fried onions. This soup is soul changing.

Shiitake Dashi
16 cups cold water
5 oz dried shiitake mushrooms
1/4 cup dried seaweed

Combine all of the ingredients in a large pot over medium heat. Heat up the broth, the longer it takes to come to a boil the better. Once it starts to boil (this should take about 20 minutes), immediately strain the mushrooms and seaweed out. Remove the dashi from the heat until ready to make the soup.

Miso Soup
serves 6 -this recipe and the dashi can easily be cut in half
1 batch shiitake dashi
2/3 cup red miso paste
1/3 cup yellow miso paste
1 lb firm (silken or not) tofu, drained and pressed for at least 1 hour, cut into medium cubes
1 bunch roughly chopped scallions, green parts only
2-3 tbl fried onions, optional but VERY recommended for garnish

Heat the dashi up in a pot over medium heat. Once it begins to boil, remove 2 cups and set aside in a large bowl.
Add both miso pastes to the 2 cups of broth and whisk to combine.
Pour back into the large pot and stir. Return the both to a light simmer and add the tofu and scallions. Make sure the broth does not boil. Cook for 10 minutes then serve with a sprinkle of options fried onions.

Black Garlic Noodles with Golden Beets & Radicchio

Black garlic has become pretty popular in the food scene this past year but it is still pretty hard to find. I happened to come across some at a specialty food store and made sure to grab a bag. The dark color comes from a long process in which the entire bulb is fermented until it produces a soft, black clove that is mild with a slight molasses/balsamic flavor. Enjoy cloves of black garlic raw or cooked.

One Year Ago Today Scallion Pancakes with Tamari-Ginger Dipping Sauce & Snap Pea Salad

Two Years Ago Today Creamy Polenta with Eggplant Mint Tapenade & Red Pepper Coulis


Fermented black garlic slivers tossed with udon noodles, shaved golden beets, radicchio, red bell peppers, cilantro, fresh basil and a tamari-toasted sesame dressing.

Black Garlic Noodles with Golden Beets & Radicchio
serves 3
udon noodles for 3
2 tbl coconut or canola oil
2 red bell peppers, thinly sliced
1 head radicchio, cored, thinly sliced
salt, to taste
5 black garlic cloves, thinly sliced
1 golden beet, peeled
1/2 bunch scallions, green parts only, roughly chopped
3 tbl roughly chopped fresh cilantro
2 tbl roughly chopped fresh basil
1 tbl sesame seeds
dressing:
3 tbl tamari
1 1/2 tbl mirin
1 1/2 tsp sriracha or other hot sauce
1 tsp toasted sesame oil

Cook the udon noodles according to your package directions.
While the noodles are cooking, saute the red bell pepper and radicchio in coconut oil over medium heat for 7 minutes until the radicchio has wilted and the bell pepper is tender. Season lightly with salt. Add the garlic and toast 2-3 minutes more.
Drain the pasta and add to the sauteed vegetables. Toss to combine and add the dressing ingredients. Toss once more to coat the pasta.
Plate up the pasta and use a vegetable peeler to shave off thin slices of beets on top. Garnish with scallions, cilantro, basil and sesame seeds.

Indonesian Tempeh with Peanuts and Green Beans over Rice Noodles

The word is that in Indonesia, tempeh is sold as a street food on sticks with dipping sauce. Unfortunately that trend hasn't made it's way to my city (oh but don't worry, you can get vegan maple bacon doughnuts and waffle ice cream sandwiches. Who figured?) Until that Asian specialty comes over to the U.S., this recipe works as a great substitute with the addition of rice noodles and green beans for a full meal.

Two Years Ago Today Stuffed Onions Inside Stuffed Peppers

Pan-fried tempeh simmered in coconut milk, peanut butter, ginger, chiles and garlic and served with fresh green beans, water chestnuts and slippery rice noodles.

Indonesian Tempeh with Peanuts & Green Beans over Rice Noodles
serves 3
4 tbl coconut oil (or extra virgin olive oil), divided
1-8oz package tempeh, small dice
3 garlic cloves, minced
2 serrano chiles, seeded, minced
1 shallot, thinly sliced
1-1" piece fresh ginger, minced
3 tbl soy sauce
1 1/2 cups water, divided
1-15oz can coconut milk
2 tbl natural peanut butter
1 tbl palm sugar (or organic light brown sugar)
1 tbl sambal chile sauce
2 handfuls fresh green beans, ends trimmed
1-6oz can sliced water chestnuts, drained and rinsed
10 oz rice noodles
3 tbl chopped toasted peanuts

Saute the tempeh in 2 tbl of oil until browned, 5-7 minutes. Add the remaining oil to the pan, along with the garlic, chiles, shallot and ginger. Saute until fragrant and toasted, 2 minutes. Add the soy sauce and 1/2 cup of water and bring to a boil. Cook the tempeh until the water has been absorbed, about 5 minutes.
Add the remaining 1 cup of water along with the coconut milk, peanut butter, palm sugar, sambal and stir to combine. Add the green beans and water chestnuts, bring to a boil and cover.
Cook over medium heat for 10 minutes. While this is cooking, cook the rice noodles.
Bring a medium pot of water to a boil. Once it is boiling, remove from the heat and add the noodles. Let the noodles soak for 8 minutes then drain.
Toss the noodles with the tempeh and garnish with peanuts.

Chinese Eggplant over Cauliflower 'Rice' with Red Chard

Twice cooking this eggplant yields a finish that practically melts in your mouth. First, pan frying each slice then braising them in a slightly sweet & spicy sauce is one of the best ways to eat this otherwise fibrous vegetable.
My cauliflower 'rice' is called as such because there is no actual rice. Instead the cauliflower is pulsed into tiny, rice-like pieces and cooked until tender, just like rice. 

Tender eggplant coated in a quick sauce of soy, sambal, mirin and chinese black bean sauce served over cauliflower rice with red chard and loads of garlic.


Two Years Ago Today Jalapeno Poppers with Black Beans, Avocado Creme & Escabeche

Chinese Eggplant
serves 2-3
1 large eggplant, peeled, 1/4" slices
salt
1/4 cup water
2 tbl soy sauce
2 tbl chinese black bean sauce
1 tbl mirin
1 tbl palm sugar (or organic brown sugar)
1 tsp sambal or any chile paste
1/2 tsp toasted sesame oil
1/4 cup rice flour or cornstarch
canola oil, for frying
2 tbl minced fresh basil

Lightly salt the eggplant slices and let sit on a paper towel for 10 minutes to allow excess moisture to drain out.
Combine the water, soy sauce, black bean sauce, mirin, palm sugar, sambal and sesame oil in a bowl and set aside.
Pat the eggplant slices dry and lightly coat in rice flour.
Heat a large saute pan with a thin layer of oil and pan fry the eggplant, in batches if necessary until browned and tender. Adding more oil to the pan if necessary. Drain the eggplant on a paper towel and wipe the saute pan clean.
Reduce the heat to medium low and add the sauce. Submerge all of the eggplant back in the pan and simmer for 5-7 minutes until the sauce has thickened and the eggplant practically falls apart.
Serve over cauliflower rice and garnish with fresh basil.

Cauliflower Rice
1 head cauliflower, just the florets, all stems removed
2 tbl extra virgin olive oil
1 tsp toasted sesame oil
4 garlic cloves, minced
1 bunch red chard, roughly chopped
salt

Pulse the cauliflower in a food processor into small rice-like bits and set aside.
Saute the garlic and red chard in both oils until the chard has completely wilted down.
Add the cauliflower and season with salt to taste.
Saute over medium for 7-10 minutes until the cauliflower is tender but not mushy.

Spicy Sesame Beef

 Recently my husband and I made our way to a huge Asian grocery store close to us to find jackfruit for tacos. While we were there we noticed that their vegan meat selection had quadrupled! They now have every type of vegan meat, chicken, duck and seafood one could imagine. We soon realized that the brand they sell is the same kind that is served at a vegan Chinese food restaurant in our town. Happy to now make our own dishes at home, we stocked up on our favorite selections and this spicy sesame beef was born.


One Year Ago Today Coconut or Candy Cane Fudge
Two Years Ago Today General Tsao's Tofu, Sui Choy with Asparagus

 
Crispy vegan beef seasoned with soy, sriracha and toasted sesame oil. Tossed with lightly sauteed broccoli, water chestnuts, scallions and white and black sesame seeds.

Spicy Sesame Beef
serves 4
4 tbl coconut or extra virgin olive oil, divided
1 red bell pepper, medium dice
1 head broccoli, medium florets
1 bunch shallots, white and light green together, dark green divided, thinly sliced
4 tsp soy sauce, divided
3 tsp toasted sesame oil, divided
1-8oz can sliced water chestnuts, drained and rinsed
1 lb vegan beef chunks
1/2 cup cornstarch
2 tbl sriracha, divided
3 garlic cloves, thinly sliced
1 tbl toasted sesame seeds
1 tbl black sesame seeds

In a large saute pan or wok, heat 2 tbl of oil and saute the red bell pepper, broccoli and the white and light green shallots over medium high heat for 5-7 minutes. Season with 2 tsp of soy sauce and 1 1/2 tsp of sesame oil. Add the water chestnuts and toss to combine. Cook 3 minutes more then transfer to a plate.
Toss the beef chunks in cornstarch to coat. This works best in a paper bag.
Add the remaining 2 tbl of oil to the pan. Add the beef and saute until crisp and browned, 10 minutes. Add the remaining 2 tsp of soy sauce, 1 1/2 tsp sesame oil, 1 tbl of sriracha and garlic cloves. Toss to coat and cook 2 minutes more.
Combine the beef with the vegetables and garnish with the remaining dark green scallions, sesame seeds and a drizzle of sriracha.
Serve over a bed of lettuce, rice or noodles.

Gluten Free Chow Mein with Napa Cabbage and Almonds

Who needs noodles? Not me! thinly sliced cabbage replaces traditional Chinese noodles in this dish and not only keeps the bulk of the meal the same but makes this meal naturally gluten free.

Tender broccoli, napa cabbage, water chestnuts, firm tofu, almonds and shiitake mushrooms sauteed together for a quick chow mein minus the noodles.

Vegetable Chow Mein with No Noodles
serves 3-4
2 tbl extra virgin olive oil
1 tsp toasted sesame oil
1" piece fresh ginger, minced
3 garlic cloves, minced
1 lb extra firm tofu, drained, pressed, medium dice
1 cup thinly sliced shiitake mushrooms
salt and pepper
1 whole napa cabbage, thinly sliced (about 4 cups)
2 cups broccoli (1 head), medium florets
1 celery stalk, minced
1/2 bunch of scallions, green parts only, medium dice, divided
4 oz can sliced water chestnuts, drained and rinsed
1/4 cup gluten free soy sauce or raw coconut aminos
1 tsp sriracha or hot chili sauce
1/4 cup toasted, slivered almonds
2 tbl sesame seeds

Add both oils, ginger and garlic into a large, cold pan and turn on the heat to medium high.
Once the garlic has toasted, add the tofu and mushrooms and season with salt and pepper. Cook for 7-10 minutes until the tofu has browned.
Add the cabbage, broccoli, celery, 1/2 of the scallions, water chestnuts, soy sauce and sriracha and cook until the cabbage has wilted and the broccoli is tender, 10 more minutes.
Toss with almonds and sesame seeds.

Lobster Mushroom Crispy Spring Rolls with Yellow Curry Dipping Sauce

Lobster mushrooms are huge, red and don't look like something you should be able to eat. But going along with my theory that the worse the mushroom looks the better it is, these taste pretty awesome!
Any mushroom will do for these in regards to both the dry and the fresh.  Hen of the Woods and Morels would also be great alternatives.

Dried cremini and fresh lobster mushrooms, napa cabbage and ginger wrapped tightly into crispy spring roll wrappers served with coconut dipping sauce and crisp cucumber slices.

Lobster Mushroom Crispy Spring Rolls
makes 6 spring rolls
1 oz dried cremini mushrooms
2 tbl extra virgin olive oil
1" piece fresh ginger, minced
2 garlic cloves, minced
4 scallions, minced
2 cups minced lobster mushrooms
2 tsp tamari
salt and pepper
2 cups thinly shredded napa cabbage
3 tbl chopped cilantro
12 spring roll wrappers
1/4 cup cornstarch
canola oil for frying
1 cucumber, thinly sliced

Bring two cups of water to a boil. Remove from the heat and add the dried mushrooms. Soak for 10 minutes until soft, mince and set aside.
Saute the ginger, garlic and scallions in olive oil until fragrant and tender, 3-4 minutes. Add the lobster and cremini mushrooms and cook until crispy, 10 minutes. Add the tamari and a pinch of salt and pepper. Add the cabbage and cilantro and cook until wilted, 5 minutes.
Set the mixture aside and set up your wrappers. Set out 6 and then double up. Brush the edges with water. Place 3 tbl of mixture in the bottom half of each wrapper. Roll in the sides of the wrappers and then up like a burrito. Place seam side down on a plate.
Once all of the wrappers have been assembled, heat 1/2 inch of oil in a large saute pan. Pan fry, seam side down first until golden brown on all sides. Drain on a paper towel and sprinkle with a little salt.
Serve on a bed of cabbage with cucumber slices.

Yellow Curry Dipping Sauce1 tsp coconut oil
1/2" piece fresh ginger, minced
1 garlic clove, minced
1 tbl yellow curry paste
1-15oz can coconut milk
1 heaping tbl natural peanut butter
1 tbl organic light brown sugar
1 tsp sriracha
1 tsp lime juice
salt, to taste

Saute the ginger, garlic and curry paste in coconut oil until fragrant and toasted, 3 minutes. Add the remaining ingredients and simmer over medium-low for 15 minutes.

Chinese-Style Blood Orange Tofu

It's surprising and most often times infuriating that in a town so packed with Chinese food and vegan food, orange tofu is lacking and the places that do make it, aren't successful at it.
With the constant craving for one of my favorite dishes on my mind, I turn to my kitchen to satisfy my appetite. Any type of orange will do if blood oranges aren't available to you.


Tender, firm tofu pan-fried until golden brown and simmered in a sweet, fresh blood orange sauce. Serve with carrots, cilantro, scallions, orange wedges and jasmine rice.

Blood Orange Sauce
1 1/2 cups water
juice from 2 blood oranges plus 1 tbl zest
1/3 cup packed organic light brown sugar
3 tbl cornstarch
2 tbl tamari
2 tbl rice vinegar
1/4 tsp red pepper flakes
1 bunch scallions, roughly chopped, white parts only
1/2" piece fresh ginger, minced
2 garlic cloves, minced

Combine the water, orange juice and zest, brown sugar, cornstarch, tamari and rice vinegar. Whisk until the cornstarch has dissolved. Add the red pepper flakes, scallions, ginger and garlic and transfer to a small pot. Bring to a boil, reduce to a simmer and cook for 10 minutes, stirring occasionally until thick. Set aside.

Blood Orange Tofu
serves 3
canola oil, for frying
1 lb extra firm tofu, drained and pressed
1/2 cup cornstarch
salt and pepper
1 bunch scallions, roughly chopped, green parts only
1 carrot, shredded
3 tbl cilantro leaves
1 blood orange, cut into wedges
1 1/2 cups cooked jasmine rice

Preheat 1 inch of oil in a large saute pan to 350.
While the oil is heating, toss the tofu with cornstarch, salt and pepper until fully coated.
Fry until golden brown and drain. Drain off any excess oil in the pan and add the tofu back in. Add the orange sauce and cook for 10 minutes over medium heat.
Serve over rice and garnish with green scallions, carrots, cilantro and wedges from 1 orange.

Veggie Fried Rice with Teriyaki Pineapple Skewers

The secret to a good fried rice is to use leftover rice from the night before, stuff that has dried out in your fridge. If you don't think ahead like that, make the rice is slightly less water than usual and spread it on a baking sheet in a thin layer. Pop it in the fridge and let it cool and dry out while you prepare the rest of the meal.

Fried rice crammed with broccoli, snap peas, carrots and ginger and served with grilled pineapple skewers marinated in a sweet and spicy teriyaki sauce.

One Year Ago Today Fresh Corn Broth plus Two Corn Soups

Veggie Fried Rice
serves 3-4
2 tbl extra virgin olive oil
1 tsp toasted sesame oil
2 garlic cloves, minced
1/2" piece fresh ginger, minced
1 bunch scallions, white & greens divided
1 carrot, thinly sliced
1 head broccoli, small florets
1 large handful snow peas
2 tbl tamari
1 tbl vegan fish sauce or vegan worcestershire sauce
1 tsp sriracha
2 cups cooked jasmine rice
2 tbl chopped fresh cilantro

Heat your pan to medium high and add the oil. Once the oil is hot, add the garlic, ginger and white parts of the scallion. Toast for 3 minutes. Add the carrot, broccoli, snow peas, tamari, fish sauce and sriracha. Toss to combine. Add 1/2 cup water and cook until the water had evaporated, stirring frequently. Crank the heat to high and add the rice. Cook for 3-4 more minutes, getting a dark brown color on the rice. Remove from the heat and all the green scallions and cilantro.

Teriyaki Pineapple Skewers
2 tbl tamari
2 tbl plum sauce
1 tbl agave
1 tsp sriracha
1/2 tsp toasted sesame oil
1 fresh pineapple, large cubes
wood skewers, soaked in water

Toss all of the ingredients together and let marinate for at least 30 minutes. Add 4 pieces on each skewer.
Preheat a grill or grill pan to medium and cook on each side until you get a nice char. Because of the natural sugars in the pineapple, this will happen fast so don't walk away! Pour any remaining marinade over the pineapple and serve.

Lemongrass Spring Rolls with Sriracha Aioli

Another banner day here at the home front. I sat in silence and watched my husband eat three of these monsters all while laughing manically to myself in my head. What do these contain? Two of the foods he claims to hate the most; pickled foods and carrots. And boy were these babies packed with pickled carrots. My life plan to get him to like vinegar is well on it's way. He has no idea how often he eats it! As long as I don't tell him what it is or what is it in, he will eat it with a smile and ask for more. It's almost too easy.

Fresh spring roll wrappers packed with lemongrass tofu, cilantro, basil, avocado, cucumber, pickled daikon and carrots and served with a spicy sriracha aioli.

Lemongrass Spring Rolls
8 springrolls
1 avocado, thinly sliced
1 cucumber, seeds removed, thinly sliced
1/4 bunch cilantro leaves on stems
12 basil leaves, roughly torn
8 spring roll wrappers
tofu:
8 oz pre fried tofu, thinly sliced (you can find this in Asian markets)
3 tbl finely minced lemongrass
2 tbl soy sauce
2 tbl water
1 tsp sesame oil

Marinate the tofu in lemongrass, soy, water and sesame oil for at least 1 hour before using in the springrolls.

quick pickled veg:
1/4 cup water
2 tbl rice wine vinegar
2 tsp organic cane sugar
2 tsp salt

1/4 cup thinly sliced daikon
1 carrot, thinly sliced

Combine the water, vinegar, sugar and salt in a small pot and bring to a boil. Remove from the heat and pour over the daikon and carrot. Chill until ready to serve.


assembly:
Soak the spring roll wrappers in water until soft and pliable. Drain and lay flat on the counter. Pile in tofu, pickled vegetables, avocado, cucumber, cilantro and basil. Bring in the sides then roll up like a burrito.

Sriracha Aioli
1/4 cup vegan mayonnaise
1 tbl sriracha

Combine and serve!

Tofu Teriyaki Salad with Orange Vinaigrette

One Year Ago Asparagus Pannini with Spring Vegetable Spread & Carrot Chips


Throw together this quick teriyaki marinade for just about anything including tofu before baking it off and serving it over a fresh vegetable salad with orange vinaigrette. This meal leaves you full without feeling guilty.

Teriyaki Tofu
serves 2
1/2 cup tamari
1/4 cup rice vinegar
2 tbl organic light brown sugar
2 garlic cloves, minced
1-1" piece fresh ginger, minced
1 lb extra firm tofu, drained and pressed, 4 slices

Combine the tamari, vinegar, brown sugar, garlic and ginger. Pour over the tofu and marinate for at least one hour to overnight.
Preheat the oven to 375. Grease a baking sheet and bake for 30 minutes, toss and bake for 30 minutes more.

Salad
3 cups salad greens
1 carrot, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cucumber, thinly sliced
1 cup sprouts
1/4 cup roughly chopped cilantro

Combine all of the vegetables , toss with dressing and serve under the tofu.

Orange Vinaigrette
1/4 cup rice vinegar
2 tbl orange marmalade
1 tbl maple syrup
1 shallot, minced
1 garlic clove, minced
juice of 1 orange
salt and pepper
1/4 cup extra virgin olive oil

Combine the vinegar, marmalade, maple, shallot, orange juice, salt and pepper to taste. While whisking vigorously, slowly stream in the oil to until the dressing has emulsified. 

Spicy Asian Meatballs with Snap Peas

Spicy Asian Balls? Asian Bulgar Balls? There is just no good way to put it but to just use the good ol' fashioned "meatball" term. While no meat lingers in these tasty delights, bulgar is the main source of substance and a hearty one at that.

Asian style meatballs filled with bulgar, ginger, sesame, panko and shiitake mushrooms smothered in spicy hoisin sauce and served with crisp snap peas and jasmine rice.

One Year Ago Today Fig & Cherry Granola

Spicy Asian Meatballs
serves 2-3
3/4 cup boiling water
3/4 cup bulgar
2 tbl extra virgin olive oil
1 shallot, minced
2 garlic cloves, minced
1" piece fresh ginger, minced
1 cup minced shiitake mushrooms
salt and pepper
1/2 cup minced scallions
1/2 cup minced cilantro
1/2 cup panko breadcrumbs
2 tbl tomato paste
2 tbl hoisin sauce
1 tsp sesame oil

Preheat the oven to 350.
Combine the boiling water and bulgar and cover. Sit for 15-20 minutes and fluff.
Saute the shallot, garlic, ginger and mushrooms in olive oil for 10 minutes until lightly browned. Season with salt and pepper. Transfer to a bowl and add the remaining ingredients. Stir to combine and form in to 8 balls.
Bake on a sheet pan for 20 minutes. Remove from the heat and pour some of the hoisin sauce over each one.
Once plated, spoon more sauce over the meatballs.

Spicy Hoisin Sauce
2/3 cup hoisin sauce
1/4 cup rice vinegar
2 tbl tamari
1 tbl maple syrup
1 tsp sesame oil
1 tsp ground ginger
1 tsp garlic powder
1/2-1 tsp chili paste (such as sambal)
Combine all and pour over the meatballs while they are warm.

Sugar Snap Peas
1 tbl extra virgin olive oil
6 oz sugar snaps peas
salt and pepper
black sesame seeds

Saute the snap peas for 1 minute in oil, add 1/4 cup of water to the pan and steam lightly for 3 minutes. Season with salt, pepper and black sesame seeds.

Crispy Szechaun Soy Curls

Soy curls are an awesome product filled with tons of protein and wonderful for any kind of marinade. I buy mine at Whole Foods in the bulk section, but they are usually sold in bags by Butler Foods. They come dried and quickly become tender once marinated and cooked.



Soy curls marinated in sweet chili sauce, hoisin, plum, sesame and ginger, stir fried until crispy and served with a fresh salad of cucumber, romaine, scallions and carrots.

Crispy Szechaun Soy Curls
1/4 cup vegetable broth
1/4 cup sweet chili sauce
2 tbl tamari
2 tbl hoisin sauce
1 tbl plum sauce
1 tbl orange zest
1 tsp toasted sesame oil
1 garlic clove, minced
1 tsp minced, fresh ginger
2 cups dried soy curls
2 tbl coconut oil
1 carrot, thinly sliced
1 red bell pepper, thinly sliced
1 tsp cornstarch
1 head romaine lettuce, roughly chopped
1/2 cucumber, thinly sliced
2 scallions, thinly sliced
1-2 tbl rice wine vinegar

Combine the broth, sweet chili sauce, tamari, hoisin, plum sauce, sesame oil, garlic and ginger. Add the soy curls and marinate for at least 1 hour.
Melt the coconut oil over medium-high heat in a wok or saute pan. Add the carrots and red bell pepper and saute for 3-5 minutes. Strain the soy curls from the sauce (reserve the sauce) and add to the vegetables. Cook until crispy, 7-10 minutes.
While the soy curls are cooking, add the cornstarch to the marinade mixture and whisk to combine. Add the sauce to the pan and cook until the cornstarch has absorbed and the mixture is thick, 2-3 minutes.
Make a salad with romaine, cucumbers and scallions. Drizzle with a bit of rice wine vinegar. Top with vegetables, soy curls and sauce.

Black Bean Stuffed Eggplant in Hoisin Chile Glaze, Watercress & Garlic Millet

Millet is a grain I don't use often, but should make a point to incorporate more into my meals. It's gluten free and just as versatile as rice. I like to toast my millet before boiling it, as it brings out a nice subtle nutty flavor.

Japanese eggplants glazed in hoisin chile sauce and stuffed with black beans, scallions and spicy pepper. Serve over warm millet tossed in watercress and garlic.

Black Bean Stuffed Eggplant
2 Japanese eggplant, halved vertically
salt
1 tbl extra virgin olive oil
3 scallions, white & light green parts only, minced
1 serrano pepper, seeds removed, minced
1 garlic clove, minced
1" piece ginger, minced
1-15oz can black beans, drained and rinsed
1/4 tsp red pepper flakes

Carefully scrape out some of the inside eggplant meat to create a crevice for the bean filling to go into.
Sprinkle salt liberally over the eggplant flesh and let sit, upside down, so the eggplant can release its moisture. Rest for 30 minutes.
Saute the scallions and serrano pepper in olive oil for 2-3 minutes until they start to soften and become fragrant. Add the garlic and ginger and cook 3 minutes more. Add the beans and season with red pepper flakes. Make the chile glaze.
Preheat the oven to 375.
Place the eggplants, cut side up, in a casserole dish and pour all of the glaze over top, coating completely. Turn the eggplants over and bake for 30 minutes, basting with sauce every 10 minutes. Turn the eggplants back over, baste and add the bean filling in each eggplant. Bake 20 minutes more, basting once after 10 minutes.

Hoisin Chile Glaze
1 cup hoisin sauce
1/2 cup vegetable broth
2 tbl tamari
1 tbl sambal chile paste
1 tbl rice wine vinegar
1 tbl lime juice

Combine all of the ingredients in a small pot and bring to a simmer. Cook for 3-4 minutes to warm through before pouring over the eggplants.

Watercress & Garlic Millet
1/2 cup millet
1 1/2 cups water
1 bunch (2 cups) watercress
3 scallions, dark green parts only, roughly chopped
2 garlic cloves, smashed
3 tbl extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper

Add the millet to a dry pot and toast for 3 minutes. Add the water and bring to a simmer, cover and cook for 25 minutes. Let sit for 5 minutes then fluff with a fork.
While the millet is cooking, prepare the sauce.
In a food processor combine the watercress, scallions and garlic. Blend into a paste. Add the olive oil, salt and pepper and blend. Toss with warm millet and serve.

Hot & Sour Soup with Rice Noodles

I love hot and sour soup! This is my rendition with a couple additions to make it hearty enough for a meal.
 
Slightly hot, slightly sour tofu and rice noodle soup with fresh ginger, shredded cabbage and crunchy water chestnuts. Great as a side but hearty enough for an entree.

Hot & Sour Soup
1 tsp sesame oil
1 tbl minced fresh ginger
1 bunch scallions, small dice, white and green parts divided
1 cup thinly shredded green cabbage
1 tsp sambal chili paste
4 cups vegetable broth
2 cups water
1/4 cup tamari
3 tbl rice wine vinegar
1 tsp organic cane sugar
1 no-chikn bouillon cube
1 cup frozen corn kernels
8 oz water chestnuts, drained and rinsed
8 oz fresh, pre-fried tofu, small cubes (readily available in Asian markets)
5 oz rice noodles

In a medium soup pot, heat the sesame oil and add the ginger and white/;ight green parts of the scallions. Saute 2-3 minutes until fragrant. Add the cabbage and sambal and toss to coat. Cook 2 minutes more.
Add the broth, water, tamari, vinegar, sugar and bouillon cube. Stir to combine. Add the corn, water chestnuts and tofu.
Cover and simmer lightly for 15 minutes. Add the noodles and simmer 15 minutes more.
Garnish with the dark green scallion pieces.

Sesame Cashew Tempeh with Broccoli & Roasted Chard Stems

This meal might look like a whole lot of work with a ton of ingredients but a lot of the ingredients are repeated and once you get all the sauces made, it comes together quite quickly.
On the side I roasted a more unusual vegetable you don't see often served but more often thrown away...swiss chard stems! In many recipes, the chard leaves are used but the stems are thrown to the wind. Why? They are great to eat with wonderful flavor and hold up to all kinds of cooking methods especially pickling. Next time you eat some dark leafy greens, save your stems!

Slightly sweet and salty marinated tempeh, cashews and sesame crisped until golden brown and tossed in a thick glaze made of agave, tamari and chile. Serve with roasted vegetables like broccoli and swiss chard stems.

Sesame Cashew Tempeh
2 tbl tamari
1 tsp sesame oil
1 tsp garlic powder
1/4 tsp black pepper
1 tbl wheat flour
8 oz tempeh, small cubes
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canola oil, for frying
1/2 cup wheat flour
1 tsp baking powder
1 tsp baking soda
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1/2 cup water1/4 cup dark amber agave
1 tbl rice vinegar
1 tbl tamari
1 tbl vegan worcestershire sauce
2 tsp wheat flour
1 tsp sesame oil
1/2 tsp sambal chile sauce
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1 cup coarsely chopped salted & toasted cashews

1/4 cup chopped scallions
3 tbl toasted sesame seeds

Combine the tamari, sesame oil, garlic, pepper, wheat flour and tempeh in a bowl and toss to fully coat. Let marinate for 30 minutes.
Heat up a shallow amount of oil in a saute pan.
Combine the wheat flour, baking powder and baking soda. Toss all of the tempeh into the flour mixture and toss to coat. Dust off excess flour and pan fry until golden brown. Drain on paper towels.
In a small pot, combine the water, agave, vinegar, worcestershire, flour, sesame and sambal. Whisk until smooth and bring to a boil. Boil for 3 minutes until the sauce thickens slightly.
Toss the sauce with the crispy tempeh, cashews, scallions and sesame seeds.

Broccoli & Roasted Chard Stems
1 head broccoli, cut into small florets
1 bunch red chard stems, 1" pieces
3 tbl extra virgin olive oil
1/2 tsp sea salt
1/4 tsp red pepper flakes

Preheat the oven to 425.
Toss the broccoli and chard stems with oil, salt and pepper flakes. Arrange in a single layer on a baking sheet and roast for 15-20 minutes until the broccoli edges are crisp and charred.